I N F O R M A T I O N Y O U N E E D T O K N O W
ABOUT FOOD WHEN USING THE MICROWAVE MODE
| DO | DON’T |
Eggs, sausages, | * Puncture egg yolks before cooking to | * Cook eggs in shells. |
nuts, seeds, fruits & | prevent “explosion”. | * Reheat whole eggs. |
vegetables | * Pierce skins of potatoes, apples, squash, | * Dry nuts or seeds in shells. |
| hot dogs and sausages so that steam |
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| escapes. |
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Popcorn | * Use specially bagged popcorn for the | * Pop popcorn in regular brown |
| microwave oven. | bags or glass bowls. |
| * Listen while popping corn for the | * Exceed maximum time on |
| popping to slow to 1 or 2 seconds or use | popcorn package. |
| SENSOR POPCORN for |
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| popping. |
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Baby food | * Transfer baby food to small dish and | * Heat baby food in original jars. |
| heat carefully, stirring often. Check | * Heat disposable bottles. |
| temperature before serving. | * Heat bottles with nipples on. |
| * Put nipples on bottles after heating and |
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| shake thoroughly. “Wrist” test before |
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| feeding. |
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General | * Cut baked goods with fi lling after heating | * Heat or cook in closed glass jars |
| to release steam and avoid burns. | or air tight containers. |
| * Stir liquid briskly before and after heating |
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| to avoid “eruption”. | * Can in the microwave as harmful |
| * Use deep bowl when cooking liquid or | bacteria may not be destroyed. |
| cereal to prevent boilovers. | * Deep fat fry. |
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| * Dry wood, gourds, herbs or wet |
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| papers. |
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ABOUT CHILDREN | ABOUT SAFETY |
Children below the age of 7 should use the oven with a supervising person very near to them. Between the ages of 7 and 12, the supervising person should be in the same room.
The child must be able to reach the oven comfortably; if not, he/she should stand on a sturdy stool.
At no time should anyone be allowed to lean or swing on the oven door.
Children should be taught all safety precautions.
Don’t assume that because a child has mastered one cooking skill he/she can cook everything.
Children need to learn that the oven is not a toy. Young children should be supervised to ensure that they do not play with the oven.
•Check foods to see that they are cooked to the United States Department of Agriculture's recommended temperatures.
T E M P | F O O D |
145°F | ... for beef, lamb or veal cut into |
(63°C) | steaks, chops or roasts, fi sh |
160°F | ... for fresh pork, ground meat, |
(71°C) | fish, seafood, egg dishes, |
| frozen prepared food and beef, |
| lamb or veal cut into steaks, |
| chops or roasts |
165°F | ... for leftover, |
(74°C) | refrigerated, deli and carry out |
| “fresh” food, whole chicken or |
| turkey, chicken or turkey breasts |
| and ground poultry used in |
| chicken or turkey burgers. |
| NOTE:Do not cook whole, stuffed |
| poultry. Cook stuffing |
| separately to 165°F (74°C). |
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